| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Australian |
Beef/veal, Australia, Sauce/gravy |
2 |
Servings |
INGREDIENTS
| 2 |
|
Fillet steaks |
| 2 |
sl |
Bread, 1" thick |
| 2 |
tb |
Butter |
| 1 |
ts |
Mustard, prepared french |
| 4 |
tb |
Butter |
| 1 |
ts |
Flour |
| 1 |
|
Shallot, minced |
| 3 |
tb |
Water |
| 1/4 |
c |
Cream |
| 2 |
ts |
Parsley, chopped |
| 1 |
|
Beef bouillon cube, crumbled |
| 1 |
tb |
Whiskey |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: .5
Press steaks into a neat shape; cut bread into rounds about the same size
as the steaks. Heat butter in pan, add mustard, mix well. Brush bread on
both sides with mustard butter, place on oven tray, bake in moderate oven
20' or until golden brown.
Heat remaining butter in pan, add steaks, cook until done as desired;
remove from pan, keep warm.
Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot,
stir over medium heat a few seconds. Stir in water, stir until sauce boils,
add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat,
simmer 2 minutes.
Put steaks on bread, serve with sauce over. Source: Australian Woman's
Weekly *** Notes ***
As this is an Australian recipe, the whiskey implies Scotch - I
substituted brandy and found it quite good. I also used sirloin instead of
the fillets.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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